Cheesy Corn Ribs Delight (Printer View)

Tender, spice-brushed corn ribs roasted and topped with melted cheese and a lime squeeze.

# What you'll need:

→ Corn

01 - 4 ears fresh corn, husked

→ Spice & Oil Mixture

02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Cheese & Toppings

08 - 1 cup shredded cheddar cheese (or Monterey Jack)
09 - 1/4 cup grated Parmesan
10 - 2 tbsp chopped fresh cilantro
11 - 1 lime, cut into wedges

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut each ear of corn lengthwise into quarters to form ribs, using a sharp chef's knife and stabilizing the ear upright on a towel.
03 - Whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
04 - Brush the corn ribs evenly on all sides with the spiced oil mixture.
05 - Place corn ribs cut side up on the prepared baking sheet. Roast for 20 minutes, flipping once halfway through, until edges are crisp and corn curls.
06 - Sprinkle shredded cheddar and Parmesan cheese evenly over the corn ribs. Return to oven for 3 to 5 minutes until cheese is melted and bubbly.
07 - Transfer to a serving dish, sprinkle with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between crispy roasted edges and tender corn kernels is genuinely addictive, like eating corn on the cob but somehow better.
  • It comes together faster than you'd expect, making it perfect for impressing people without spending hours in the kitchen.
  • The spice blend and melted cheese transform simple corn into something that feels fancy enough for a dinner party but casual enough for a weeknight snack.
02 -
  • The knife work on the corn is the trickiest part—a dull blade will slip and potentially hurt you, so sharpen yours first and take your time with the rocking motion rather than forcing a straight cut.
  • Don't skip flipping the corn halfway through roasting; one side will burn while the other stays pale if you neglect this small step.
  • The cheese needs to go in during the last few minutes only, or it'll brown too much and lose its appeal—timing here is everything.
03 -
  • Buy corn as close to cooking time as possible—the longer it sits, the more the sugars convert to starch and the less sweet it tastes.
  • If your knife work feels shaky, try freezing the corn for 30 minutes first, which makes the kernels slightly firmer and easier to cut without slipping.
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